- 1 1/2 sticks salted butter, melted
- 1 cup sugar
- 1/3 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 1/4 tsp baking powder
- 2/3 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups Semi-Sweet or Bittersweet chopped chocolate
- 1/2 cup heavy cream
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit and place oven rack to the lower part of the oven. Line your baking tray with wax paper, and spray with cooking spray. In a bowl, beat melted butter, sugars, and cocoa powder until creamy. Add eggs and vanilla. Mix in baking powder, salt, and cornstarch until just combined. Pour batter into prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out almost clean. Let cool completely in the pan on wire cooling rack.
Heat cream in saucepan until just starting to boil. Pour over chopped chocolate and let sit for 5 minutes. Stir until the chocolate is emulsified. Spread over brownies. Refrigerate for 25 – 30 minutes or until chocolate is set. Enjoy!